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Gluten-Free Cheesecake with Fresh Strawberry Topping Recipe

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4.3 from 25 reviews

This gluten-free cheesecake is a creamy and rich dessert perfect for those avoiding gluten without sacrificing flavor. Featuring a crispy gluten-free graham cracker crust and a smooth, tangy cream cheese filling, it is topped with a luscious homemade strawberry glaze that complements the cheesecake beautifully. Baked in a water bath for a delicate texture, this classic cheesecake is an elegant treat for any occasion.

Ingredients

Crust

  • 1 2/3 cups gluten free graham cracker crumbs
  • 5 tablespoons unsalted butter (melted)
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt

Filling

  • 24 ounces cream cheese (bricks, not spread; room temperature)
  • 1 1/8 cups white sugar
  • 1/2 cup full fat sour cream (room temperature)
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 3 large eggs (room temperature)

Strawberry Topping

  • 1 1/2 pounds strawberries (hulled and quartered)
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat the oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the cheesecake.
  2. Grease pan: Grease a 9-inch springform pan and wrap the outer edges in foil to prevent water from leaking in during the water bath bake.
  3. Prepare crust: Combine the gluten-free graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand but might be a bit crumbly. Press this mixture evenly into the bottom of the prepared pan.
  4. Set up water bath: Place the springform pan inside a larger baking dish and pour about an inch of hot water around it. This will provide moist heat during baking to ensure a smooth texture.
  5. Beat cream cheese: In a mixing bowl or stand mixer, beat the room temperature cream cheese until smooth and creamy, about 30 seconds.
  6. Add sugar: Add the sugar to the cream cheese and mix until combined.
  7. Add remaining filling ingredients: Incorporate sour cream, cornstarch, vanilla extract, lemon juice, and salt until the mixture is uniform.
  8. Add eggs: On low speed, add the eggs one at a time, mixing just until combined after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
  9. Pour filling into crust: Pour the cheesecake batter over the prepared crust, smoothing the top evenly.
  10. Bake cheesecake: Bake for 60-70 minutes. The center should be slightly jiggly but not liquidy when you gently shake the pan. Avoid overbaking to maintain the creamy texture.
  11. Cool cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for about an hour.
  12. Chill cheesecake: Transfer the cheesecake to the fridge to chill for at least 3-4 hours, preferably overnight, to fully set.
  13. Prepare strawberry topping: In a pot over low heat, combine hulled and quartered strawberries, sugar, butter, and lemon juice. Simmer gently for 5-7 minutes.
  14. Thicken topping: Whisk cornstarch and water in a small dish to create a slurry, then add it to the simmering strawberries. Continue to simmer for a few minutes until the mixture thickens.
  15. Cool strawberry topping: Remove from heat and let the strawberry sauce cool completely, ideally chilling it in the refrigerator for 1-2 hours before serving.
  16. Serve: Once the cheesecake is set and the strawberry topping cooled, spoon the topping over the cheesecake, slice, and enjoy.

Notes

  • Room temperature ingredients help achieve a smooth, creamy texture in the cheesecake.
  • Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath bake.
  • Do not overbake the cheesecake; the center should remain slightly jiggly to ensure it stays creamy after chilling.
  • Allow the cheesecake to chill for several hours or overnight for the best flavor and texture.
  • Make sure the strawberry topping is completely cooled before adding it to the cheesecake to prevent melting the filling.

Find it online: https://recipethrive.com/gluten-free-cheesecake-with-fresh-strawberry-topping-recipe/